4 Serves
Ingredients
- X4 racks of VeganReady Nature’s Ribs
- 1 kg potatoes
- 1 cup vegan mayonnaise
- ½ cup refrigerated sweet pickle relish
- 1 tablespoon yellow mustard
- ½ tablespoon apple cider vinegar
- ¼ teaspoon paprika
- 1 ½ celery stalks, diced
- ¼ cup spring onion, finely chopped
- 1 tablespoon fresh chopped dill
- Salt and pepper (option to use black salt for an eggy flavour)
- ½ tablespoon celery seeds (optional)
Method
- Place the whole, unpeeled potatoes into a large pot with cold, salted water, and bring them to a boil.
- Once the potatoes are soft, strain them. You have the choice to peel the skins (for that classic American potato salad vibe) or leave them in for more texture and added fibre.
- Chop the potatoes into bite-sized chunks. Doing it now instead of when they’re hard is just easier!
- Whisk up all of the dressing ingredients in a large bowl (large enough for the whole potato salad!).
- Add the potatoes and toss in the dressing until well coated.
- Pop it in the fridge until you’re ready to serve. Note: it’s even better on the second day!
- When you’re ready to eat, pan fry the Nature’s Ribs for 3 ½ minutes each side or until you have a good sear. While they’re frying, warm the BBQ sauce in your hands. When the ribs are nicely charred, plate them up and paint in the BBQ sauce.
- Serve with the potato salad and a side salad if you wish.
